CUL 121 Sauces*

This course focuses on the theory and practice of production of stocks, sauces, and soups, including sautéed meats, fish, and poultry and pan sauce techniques.

2 hours lecture, 2 hours laboratory.

*

Credits

3

Prerequisite

CUL 115, CUL 116, CUL 117; and CUL 120 or concurrent enrollment.